Recipe  

Try this easy Slow Cooker Chicken Curry, for a no hassle, go-to mid-week meal.

Serves: 6 people | Prep time: 10 minutes | Cooking time: 75 minutes

Indian | Dairy Free | Gluten Free | Vegetarian

Ingredients

• 1 Onion - sliced
• 500g Peeled Pumpkin - cut into wedges
• 1 tin Chickpeas
• 3 Garlic  Cloves - crushed
• 3 Chillis - deseeded and sliced
• 1/2 tsp Ground Turmeric
• 1 tsp Ground Cinnamon
• 1 1/2 tsp Ground Ginger
• 2 tsp Ground Cumin
• 2 tins Chopped Tomatoes
• 150ml Vegetable Stock
• 150g Dried Mixed Fruit
• 2 handfuls of spinach
• Salt - to taste

Method

1. Lightly colour the onion in a little oil over a medium heat.
2. Add the garlic and chilli and cook for 2 minutes.
3. Turn the heat to low and add the spices and cook for a further 2 minutes.
4. Add the rest of the ingredients apart from the spinach and cook on low for at least an hour.
5. Once ready to serve, check the seasoning and stir in the spinach just before serving.
6. Serve with your choice of side.